These family style rolls are perfect for Thanksgiving dinner or a Sunday supper. Adding potato flakes to dinner roll dough significantly improves their texture by making them softer, moister, and more tender due to the high starch content in the potato flakes which effectively traps moisture within the bread, preventing it from drying out quickly...Read More

These rolls are pillowy soft and light — serve with the best quality of butter you can buy! Since we often serve these yeast rolls for Thanksgiving, we start the dough the day before and shape the rolls about 2 hours before serving time. As the turkey rests, put the rolls in the oven to...Read More

INGREDIENTS: 1 1/2 cups buttermilk, scalded 2 packages active dry yeast (5 teaspoons yeast) 1 tablespoon sugar or honey 1/2 cup warm water 4 cups bread flour 1 tablespoon salt 3 tablespoons melted butter METHOD: Scald buttermilk and cool to lukewarm. Mix yeast and sugar with warm water in a large mixing bowl and allow...Read More

This is a bread machine recipe for bread similar to the whole wheat loaves served at Outback restaurants. Don’t have a bread machine? Place all the ingredients in the mixing bowl of a stand mixer until a soft dough is formed. Replace the flat beater with the dough hook and knead for 5 minutes, or...Read More

The secret of this recipe is to use a stand mixer and allow it to do most of the work. INGREDIENTS: 1 1/2 tablespoons active dry yeast 1 tablespoon sugar 2 1/4 cups warm water 1/2 cup dry milk powder 5 cups all-purpose flour, and more, as needed 2 1/2 teaspoons salt 3 tablespoons extra...Read More

This is the famous no-knead bread formula and process created by Jim Lahey, owner of Sullivan St. Bakery. Anyone can make this bread — it’s that easy! INGREDIENTS: 3 cups (430g) flour 1½ cups (345g or 12oz) water ¼ teaspoon (1g) yeast 1¼ teaspoon (8g) salt olive oil (for coating) extra flour, wheat bran, or...Read More

Anadama bread is a traditional bread in the New England states, originating from the seaport town of Gloucester in Massachusetts. Serve this toothsome bread with chowder. INGREDIENTS: 2 cups milk 1/4 cup water 4 tablespoons butter 2/3 cup cornmeal 1 tablespoon salt 1/2 cup molasses 2 packages active dry yeast 1/4 cup lukewarm water 5...Read More

INGREDIENTS: 1 cup warm water (110-115 degrees) 1 1/2 teaspoons active dry yeast 2 cups unbleached bread flour 1/2 teaspoon kosher salt 3 tablespoons olive oil, divided 6 oz. brie cheese, rind removed, sliced, and torn into pieces 2 tablespoons fresh rosemary, chopped 1 1/4 cups firm red grapes, washed 2 teaspoons flaked sea salt,...Read More

INGREDIENTS: 1 cup warm water 105º to 115º 1 tablespoon sugar 1 teaspoon flour, all-purpose 2 envelopes yeast 3 tablespoons extra virgin olive oil 1 teaspoon salt 1/2 cup rye flour 1/2 cup whole-grain wheat flour 2 1/4 cups bread flour 3/4 cup kalamata olives, drained, coarsely chopped METHOD: Combine water, sugar, and all-purpose flour...Read More

INGREDIENTS: 2 packages active dry yeast 1 1/4 cups warm water 1 teaspoon sugar 1 cup rye flour 1 cup whole wheat flour 1/4 cup dark molasses 2 tablespoons unsweetened cocoa 1 tablespoon instant coffee powder 1/2 teaspoon salt 1 cup (about) bread flour 1/2 cup raisins 1 tablespoon vegetable oil 2 tablespoons cornmeal 1...Read More